Saturday, October 6, 2012

Oats Guliappa | Gundponglu | Paniyaram | Paddu

Couple of months before during grocery shopping, I got 5 pounds of quick cooking oats. Now, I'm finding ways to finish them! I made this oats guliappa on a weekend brunch & my family loved it. From then on, it is a regular tiffin box/lunch box item at our place. I plan to make it at least once a fortnight!

Other paddu/guliappa recipes:
Cucumber guliappa
Boiled rice gundponglu
Lentil paddu
Rice flakes paddu

Preparation Time: 10 mins
Cooking Time: Around 20 mins
Soaking Time: An hour

Ingredients: (Makes around 40 paddu/guliappa)

  • Quick cooking oats: 1.5 cups
  • Rava/Semolina/Cream of Wheat : 1/2 cup
  • Rice flour: 3/4 cup
  • Curd/Yogurt: 1 cup
  • Water: Around 1.5 to 2 cups
  • Onion: 1 medium sized, finely chopped
  • Grated ginger: 1 tsp
  • Finely chopped corinader leaves: 2 tbsp
  • Baking soda: a pinch, optional
  • Salt: 1 tsp, adjust according to your family needs



Method:
Dry roast the oats until till slightly changes its color. Allow it to cool.
Dry roast the semolina too & let it cool.
Mix in the semolina, oats, rice flour & salt.
Pour in the curd & one cup of water . Mix well. Adjust the consistency.
Let it sit for an hour or more. The semolina & oats would have absorbed most of the water & would have become thick.
Just before making the paddu/paniyaram, add the finely chopped onion, ginger, and coriander leaves. Pour in half or 1 cup of more water to adjust the consistency (it should be like a thick milkshake). Stir-in a pinch of soda, if needed.
Heat the aebleskiver pan. When hot, spray little cooking oil & scoop out around 2 tbsp of batter to each mould. Cook on low-medium heat on both the sides for a minute each. 
Repeat it with the remaining batter.
Serve it hot with a chutney/dip/sauce of your choice.


Notes:

  • Always use quick cooking or instant oats to make this. 
  • Finely chopped vegetables could be added to make it more healthy.
  • I have tried making it without adding baking soda too. It tastes fine.